Regal Fredericksburg 15, 3301 Plank Road, Fredericksburg, VA 22401 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Regal Fredericksburg 15
Address: 3301 Plank Road, Fredericksburg, VA 22401
Type: Fast Food Restaurant
Phone: 540 786-7796
Total inspections: 5
Last inspection: 01/07/2016
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Inspection findings

Inspection date

Type
The facility is very clean and well maintained.
Abbreviations: PIC- person in charge, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Observed the mechanically vented hood filters not in good repair or have gaps in between filters.
    Correction: Repair or replace hood filters and/or eliminate gaps between filters.
  • Mops - Drying Mops (corrected on site)
    Observation: Mops not hung up to air dry. PIC hung the mops correctly during the inspection.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
01/07/2016Routine
Discussed with person in charge:
1. PIC turned the temperature down in the 2-door reach-in cooler to ensure foods maintain an internal temperature of 41'F or below.
2. Currently only one ice machine is in operation. The second ice machine will be cleaned and then turned back on.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
    Correction: Repair or replace hood filters and/or eliminate gaps between filters.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station on the prep line by the entrance is being used as a dump station. Observed a significant amount of ice cubes in the handsink.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen. PIC placed paper towels at the sink during the inspection.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
01/13/2015Routine
Phone consultation with PIC regarding the hot water issue noted on the routine inspection report of Jan. 31, 2014. Per operator, the element in the hot water heater has been replaced and the unit is now operating properly. Advised operator to instruct employees to report that if the hot water goes out to immediately alert the PIC so the issue can be rectified right away.
Operator advised that as the water at the handsinks, at the serving line and the back prep area, is slow to get to 100'F, he is considering installing a booster heater at one handsink and if that experiment is successful he will consider installing booster heaters at the other handsinks.
No violation noted during this evaluation.		02/03/2014Other
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator will only serve soda and prepackaged candy until the hot water service to the handsinks and the 3 compartment sink has been resumed. Hot water from the mop sink will be relocated to the serving line for handwashing use by employees until the hot water heater is operating properly to supply water of 100'F at the handsinks and 110'F at the 3 compartment sink.
PIC will call the Health Department once repairs to the hot water heater or a hot water heater replacement have been accomplished and the water is operating at the proper temperatures.
  • Critical: Water Capacity*
    Observation: There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment. The hot water at the 3 compartment sink measured 45'F. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.
    Correction: EHS is to confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the 3 handwashing sinks, (2 at the front serving line and 1 at the back dishwashing area) was measured at a temperature less than 100°F. Water at all 3 handsinks measured 45'F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
01/31/2014Routine
Discussed with the person in charge:
1. light in storage room
2. attendance at a food safety class - information given
Facility is well maintained and very clean
  • Kitchenware and Tableware (corrected on site)
    Observation: Single-service lids and nacho containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following physical structures are noted in need of cleaning: light shields over food equipment on service line and wall above service registers
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
02/19/2013Routine

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